Indulge in a delightful treat of wholesome Khichdi, a comforting dish that brings together the simplicity of rice and lentils with a burst of flavors. This aromatic creation combines the earthiness of mung dal and the richness of basmati rice, cooked to perfection with a symphony of spices. With a touch of fragrant cumin, a hint of turmeric, and a pinch of asafoetida, every bite is a journey through layers of warmth and comfort.
Mung Dal Chawal Khichdi - How to make Mung Dal Khichdi
Ingredients
- ½ cup basmati rice
- ½ cup mung dal (split yellow lentils)
- ½ cup peas (matar)
- ½ cup carrots (gajar), diced
- ½ cup tomatoes (tamatar), chopped
- A pinch of asafoetida (hing)
- ¼ teaspoon turmeric powder (haldi)
- 1 teaspoon cumin seeds (jeera)
- 1 tablespoon desi ghee (clarified butter)
- Salt to taste
- Water 3-4 cups or as needed
Instructions
- Rinse the rice and mung dal under cold water until the water runs clear. Drain and set aside.
- Heat the desi ghee in a pressure cooker over medium heat. Once hot, add the cumin seeds (jeera) and let them splutter.
- Add a pinch of asafoetida (hing) and sauté for a few seconds until fragrant.
- Now, add the peas, diced carrots, chopped tomatoes and cook until they turn soft and mushy.
- Add turmeric powder (haldi). Stir well to combine.
- Add the rinsed rice and mung dal to the cooker, and add salt to taste. Mix everything together until the rice and dal are coated with the spices and vegetables.
- Pour in enough water to cover the rice and dal mixture. The water level should be about 1-2 inches above the rice-dal mixture.
- Close the pressure cooker lid and cook on medium heat for about 3 whistles or until the rice and dal are cooked through and soft.
- Once done, let the pressure release naturally from the cooker.
- Open the lid carefully, and give the khichdi a gentle stir.
- Serve hot Mung Dal Chawal Khichdi with a dollop of ghee on top. Enjoy the comforting and nutritious meal!
